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Ammonia In Baking Powders

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Parent Issue
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OCR Text

Among the recent discoveries in science and chemistry, none is more important than the.uses to which common ammonia can be properly put as a leavening agent, and which indícate that this familiar salt is hereafter to perform an active part in the preparation of our daily food. The carbonate of ammonia is an exceedingly yolatile substance. Place a small portion of it upon a knife and hold over a fíame, and it will almost immediately be entirely developed into gas and pass off into the air. The gas thus formed is a simple composition of nitrogen and hydrogen. No residue is left from the ammonia. This gives it its superiority as a leaveniog power over soda and cream of tartar used alone, and has induced its use as a supplement to these articles. A small quantity of ammonia in the dough is effectiye in producing bread that will be lighter, sweeter and more wholesome than that risen by any other leavening agent. When it is acted upon by the heat of baking, the leavening gas that raises the dough is liberated. In this act it uses itself up, as it were the ammonia is entirely diffused, leaving no trace or residnum whatever. The light, fluffy, flaky appearance, so desirable in biscuits, etc, and so sought after by professional cooks, is said to be imparted to them only by the use of this agent. The bakers and baking powder manufacturers producing the finest goods have been quick to avail themselves of this useful discovery, and the handsomest and best bread and cake are now largely risen by the aid of ammonia combined, of course, with other leavening material. Ammonia is one of the best known products of the laboratory. If, as seems to be justly claimed for it, the application of its properties to the purposes of cooking, results in giving us lighter and more wholesome bread, biscuit and cake, it will prove a boon to dvspeptic humanity, and will speedily fofce itself into general use in the new field to which science has assigned it.


Old News
Ann Arbor Register